A luxury spin on traditional fish and chips
Serves 4
Ingredients for fish fingers
Half side of salmon, skin removed
2 large eggs
100g plain flour
2 teaspoons smoked paprika
Sea salt
Black pepper
250g sourdough bread
Ingredients for tartare sauce
200ml mayonnaise
3 tablespoons capers, drained and chopped
3 tablespoons gherkins, drained and chopped
Juice of 1 lemon
3 tablespoons chopped fresh parsley
Sea salt
Black pepper
Additional Ingredients
100g Beluga caviar
Method for the fish fingers
Step 1
Slice the fish into 3-4 strips length-ways and then cut these strips in half to end up with a fish finger shape.
Step 2
In a bowl whisk the eggs. In a separate bowl, mix the plain flour, smoked paprika, sea salt and black pepper. Blitz the sourdough bread in a food processor until you form small-medium bread crumbs.
Step 3
Take each individual fish finger and coat in the seasoned flour, transfer to the egg mixture to coat and then transfer to another bowl with the bread crumbs and coat the fish well with the breadcrumbs.
Step 4
To cook the fish fingers, cook in a preheated oven at 200°C 10 minutes a side, turning once for a total of 20 minutes cook time, or until golden brown and cooked through.
Serve topped with tartare sauce, a spoonful of Beluga caviar and fries.
Method for tartare sauce
Step 5
Mix together all of the ingredients in a small bowl and serve atop your fish fingers or store in the fridge until needed.
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